I had a tiny pumpkin from my veg box and saw some fabulous ideas on Instagram for using tiny pumpkins as roasting pots for yummy things. I decided to use mine as a roasting pot for my creamy baked leeks, since I had a bunch of leeks. Such a genius idea, because the pumpkin roasts everything and you get two lovely gratin vegetables in one. What I did was set my oven to 180C/350F, clean out the inside of the pumpkin, clean and chop up leeks and stuff them in the pumpkin and top with non-dairy or dairy cream, salt, pepper, and garlic powder. Cover with lid of pumpkin and let bake for 30-40 mins. Remove and add grated non-dairy or dairy cheese, lemon pepper, herbs,and breadcrumbs if you have them and bake for another 20 mins or so. Delicious!